Simple Chicken Broth Recipe


The stockpot is a-bubblin’ atop my stove this morning! Simple, nourishing, and downright delicious chicken broth is only hours from finding its way to our dining room table! Yummm!

Broth-making, I have discovered, is a simple kitchen must. This versatile culinary staple is the basis for many a delicious dish, adding depth and flavor to soups, stews, sauces, casseroles and much more, all without the MSG, chemicals and additives. I’m all for that!


Never made broth before? Luckily it’s as easy as bones, veggies, and a stockpot (preferably stainless steel or good quality enamel).

The Ingredients:

Chicken bones (We love whole baked chicken, so I save all the leftover bones in the freezer until broth day. Turkey bones after the Thanksgiving meal make exquisite poultry broth, as well. It’s my favorite!)
Onions, coarsely chopped
Carrots, coarsely chopped
Celery, coarsely chopped
Cold water


The Drill:

1.   Place the bones and veggies into the stockpot.
2.   Add water (leaving a couple inches from the rim of the pot) and a generous splash of vinegar, and let it all sit for an hour. (The acidity of the vinegar helps draw all those good minerals out of the bones and into the broth.)
3.   Bring to a roaring boil and skim off the scum that rises to the top. (This gets rid of impurities.)
4.   Cover the pot, turn the heat down, and simmer for 6 to 24 hours.
5.   Strain the mixture. (I use a plastic strainer and an old dishtowel.)
6.   Consume within a week, if storing in the fridge, or freeze in freezer-safe plastic bags or plastic containers for easy usage at a later date. Frozen broth will keep for several months. (Don’t forget to label the freezer broth with broth type and date; it’s easy to forget the contents and rather hard to identify three months later… Believe me, I know!)


You may have noticed that I didn’t use a lot of specific measurements here. The particulars aren’t really that important. Adjust according to personal preference and availability. Just follow the basic procedure and all should be well! Good luck!

(Originally posted on my old blog Interim Arts, on May 28, 2013)


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